Barley and Black Bean Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 445.6
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 302.7 mg
  • Total Carbs: 71.0 g
  • Dietary Fiber: 19.0 g
  • Protein: 18.4 g

View full nutritional breakdown of Barley and Black Bean Casserole calories by ingredient


Introduction

courtesy: "The Daniel Fast" by Susan Gregory

Barley is rich in fl avor and vitamins. When coupled with beans, you create a complete protein and an excellent meat replacement.
 courtesy: "The Daniel Fast" by Susan Gregory

Barley is rich in fl avor and vitamins. When coupled with beans, you create a complete protein and an excellent meat replacement.
Number of Servings: 4

Ingredients

    - 1 cup pearl barley, uncooked
    - 1¼ cups vegetable broth
    - 1¼ cups water
    - Cooking spray (olive oil)
    - 2 cups sliced fresh mushroom
    - 1 cup chopped onion
    - ½ cup diced green pepper
    - 1 can (15 ounces) black beans, rinsed and drained
    - Salt and pepper to taste
    - 3 tablespoons sunfl ower seeds

Directions

1. Preheat the oven to 350 degrees.
2. Spread barley on baking sheet; bake at 350 degrees for about 8 minutes
until lightly brown. Remove for next step, but keep oven on.
3. Combine barley, broth, and water in a saucepan; bring to boil. Cover, reduce
heat, and simmer until barley is tender and liquid is absorbed, about 20
minutes.
4. Coat a nonstick skillet with cooking spray; heat over medium heat, then add
mushroom, onion, and green pepper. Sauté until tender.
5. Add barley and beans; season with salt and pepper to taste.
6. Coat a 1½-quart baking dish with cooking spray. Spoon barley and bean
mixture into dish. Cover with foil and bake at 350 degrees for 30 minutes
or until heated thoroughly.
7. Sprinkle with sunfl ower seeds and bake uncovered for another 5 minutes.
8. Serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RHONDAJ130.